Chef Christopher Koetke, Associate Dean at The School of Culinary Arts of Kendall College in Chicago developed this recipe that uses a bevy of soy ingredients. MicroSoy Super Spuds are instant potato and soy flakes. You can also find them labelled I.M. Healthy Instant Mashed Potatoes. Added at the end, they thicken up the soup beautifully. You can find them in the green section of most grocery stores.
Ingredients 4 tablespoons butter
1 cup diced onion
3/4 cup diced carrot
1/2 cup diced celery
1/2 cup diced leek
2 garlic cloves, sliced
10 cups chicken stock
2 bay leaves
8 branches of fresh thyme
1 1/2 teaspoons fresh sage
1 cup cooked wild ric
e1 (15-ounce) can yellow or black soybeans
1 cup shelled edamame
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup half-and-half or light cream1 (3.5-ounce) package
MicroSoy Super Spud or I.M. Healthy Instant Mashed Potatoes
2 tablespoons chopped parsley
Instructions Melt butter in a large saucepan over medium-high heat, add onion, carrot, celery, and leek. Sauté 5 minutes.
Add garlic, sauté 3 minutes.
Add stock, bay leaves, thyme, sage and wild rice.Bring to a boil and reduce heat to a simmer. Cook for 40 minutes. Add canned soybeans, edamame, salt, pepper, and cream. Cook 10 minutes or until heated through.In a blender, combine MicroSoy Super Spuds with 2 cups of stock from the soup. Allow to sit for 2 minutes in the blender.
Then, blend until smooth. Add to soup.
Bring to a simmer.
Serve immediately.Sprinkle with chopped parsley.
Notes Yield: 12 cups (serving size: 1 1/2 cups).
Calories 320 (37% from fat); Fat 13g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 13.9g; Carbohydrate 38.7g; Fiber 4g: Cholesterol 26mg; Iron 1.4mg; Sodium 1331mg; Calcium 115mg;
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